General Mills, Inc.

Other

Lisa K Pannell

Jennifer M Maack

Joana Montenegro

Leslie D Miller

Richard A Thompson

Heidi O'Sullivan

Logan Merkwae

Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45&#xb0; F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32&#xb0; F. to about 45&#xb0; F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4&#xb0; C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45&#xb0; F. of less than 10% after two freeze/thaw cycles. Methods and products are described.

Bite sized refrigerated yogurt products

Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0&#xb0; C. to 5&#xb0; C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

Yogurt containing confectionery pieces

Preparation of yogurt containing confectionery pieces and product thereof

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St. Louis Park, MN, United States of America

Lisa K Pannell